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PHILADELPHIA AND YOGURT TERRINE.

Smooth and sweet, this terrine is delicious.

INGREDIENTS

10g (approx 3 sheets) leaf gelatine

2 tbsp cold water

175g quark or Philadelphia Light

500g pot low-fat Greek-style yoghurt

Heat-stable granulated sweetener e.g Splenda

1tsp vanilla essence

225g summer fruits (frozen or fresh)

METHOD

1. Soak gelatine in cold water for 5-10 mins.

2. Heat cheese and yogurt in a pan with 1tsp sweetener and until the sweetener dissolves. Add the soaked gelatine and vanilla and heat until gelatine melts.

3. Remove from the heat and pour through a sieve into a lined loaf tin, cool and chill in the fridge until set.

4. To make the fruit coulis, sprinkle with sweetener, process until smooth, then pass through a sieve to remove pips.

CAPTION(S):

GUILT-FR ILT-FR IL EE A low-fat alternative dessert

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Article Details
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Title Annotation:Features; Femail
Publication:Daily Record (Glasgow, Scotland)
Date:Sep 23, 2014
Words:133
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